Description
This isn’t your average avo toast. A lacy, golden parmesan crust turns a simple fried egg into a salty, crispy masterpiece—laid perfectly over creamy avocado and finished with a hit of chili flakes. Crunchy, creamy, and just spicy enough, it’s the kind of breakfast that feels like a treat but takes just minutes to make.
Ingredients
Scale
- 1 slice sourdough or multigrain bread, toasted
- 1/2 ripe avocado
- to taste salt & pepper
- 2–3 tbsp grated Parmesan cheese
- 1 egg
- Pinch of red chili flakes
- Optional: lemon zest or hot sauce
Instructions
- Toast the sourdough or multigrain bread.
- While the bread is toasting, heat a non-stick skillet over medium heat.
- Add the grated Parmesan cheese in a thin layer to the skillet and let it cook until it becomes lacy and golden.
- Crack the egg onto the parmesan and fry it to your liking.
- Meanwhile, mash the ripe avocado in a bowl and season with salt and pepper.
- Spread the avocado on the toasted bread.
- Once the egg is cooked, place it on top of the avocado toast.
- Finish with a pinch of red chili flakes and optional lemon zest or hot sauce.
Notes
- This recipe is great for a quick breakfast or brunch.
- Feel free to adjust the level of spice to your liking.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 186mg